Norwegian buns with cream

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Recipe from the book "the Scandinavian cuisine". In Norway such rolls are called Skoleboller School rolls. Kind cheesecakes in the Scandinavian way - with baked custard, sweet icing and coconut. Soft and tasty they are particularly good fresh, but the next day is also very good.

Ingredients for Norwegian buns with cream

Step by step instruction of cooking Norwegian buns with cream

Шаг 1

First you need to prepare the custard. This can be done the day before.
My recipe is as follows: in a saucepan, heat the milk with the vanilla seeds.
In a bowl, whisk the egg, yolk and sugar, then stir in starch.
When the milk reaches boiling point, remove from the heat and pour a third into the egg mixture, constantly mixing with a whisk.
When the mass is mixed until smooth, pour the egg mixture with the milk in a saucepan with the remaining milk. Back at the fire (minimal), bring to boil, constantly vimosewa whisk until the cream thickens, it will take less than a minute.
Remove from heat, stir in salt and butter until dissolved oil.
Pour cream into cold bowl and put the top piece of parchment to dry the surface (I have a food film).
The cream can be stored in the fridge for a few days. From this quantity of ingredients is obtained ~600 g of the cream.

Шаг 2

To prepare the dough. Pour the warm milk into the bowl. Add yeast, mix well. Cover with cling film and leave in the warmth for 15 minutes, until the foam.

Шаг 3

Pour into the bowl of a stationary mixer with a dough, switch on and on low speed, pour in the oil. Leave for 1 minute. Add sugar and mix for 1 minute.
Pour in the egg.

Шаг 4

In a bowl gradually add 400 g of flour, add salt, mix well. Knead for approx. 5 minutes. I kneaded the dough by hand.
You may need more flour – the dough should be slightly sticky but not stick to your finger when you do it depression (I only took 500 g).

Шаг 5

Cover the bowl with the dough with cling film and leave for proofing for 30 minutes until the volume increases by half.

Шаг 6

The bottom of the beaker 4-5 cm in diameter to squeeze into the center of each blank deepening.

Шаг 7

Spread 1 heaped tablespoon custard.

Шаг 8

To give the rolls a time for 20 minutes.

Шаг 9

Preheat the oven to 200°.
Lightly grease muffin beaten egg (except the cream) and bake in the oven for about 10 minutes, until Golden brown.

Шаг 10

The finished rolls remove from the oven, immediately cover with a damp towel and let stand for a few minutes (I left it on for 10 minutes).

Шаг 11

When the buns are cool, make frosting. Add in the powdered sugar a little hot water and stir. Add more water drop by drop, vimosewa, until a thick, but flowing mass.

Шаг 12

With a silicone brush or a narrow blade to put the icing on the buns, not touching the cream.
Sprinkle with coconut and allow the icing to harden.